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Evidence Guide: CHCAGE012 - Provide food service

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

CHCAGE012 - Provide food service

What evidence can you provide to prove your understanding of each of the following citeria?

Distribute meals and refreshment.

  1. Check each meal against order documentation prior to delivery.
  2. Check the diner’s name and other details against documentation.
  3. Assemble food for delivery in a manner that minimises handling.
  4. Complete meal component assembly and check for accuracy according to organisational policies and procedures.
  5. Refill beverage receptacles and prepare required utensils according to organisational policies and procedures and the needs and preferences of the diner.
  6. Reheat meals in accordance with food safety regulations.
  7. Deliver meals and beverages within the designated timeframe and as agreed with the diner, in a manner that reflects the importance of the dining experience.
  8. Replace missing and incorrect meals and beverages according to the needs of the diner.
  9. Provide the diner with assistance as outlined in individualised plan, in accordance with scope of own job role and organisational policies and procedures.
  10. Observe, document and report concerns and changes in dining behaviour according to organisational policies and procedures.
Check each meal against order documentation prior to delivery.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check the diner’s name and other details against documentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble food for delivery in a manner that minimises handling.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete meal component assembly and check for accuracy according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Refill beverage receptacles and prepare required utensils according to organisational policies and procedures and the needs and preferences of the diner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reheat meals in accordance with food safety regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Deliver meals and beverages within the designated timeframe and as agreed with the diner, in a manner that reflects the importance of the dining experience.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Replace missing and incorrect meals and beverages according to the needs of the diner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide the diner with assistance as outlined in individualised plan, in accordance with scope of own job role and organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Observe, document and report concerns and changes in dining behaviour according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect utensils and meal trays.

  1. Collect serving-ware and utensils after the diner has finished eating.
  2. Maintain an environment and atmosphere conducive to enjoyment of the mealtime for all diners.
  3. Check trays for foreign objects and report according to organisational policies and procedures.
  4. Remove items safely and return dirty serving-ware, utensils, beverage utensils and receptacles for cleaning.
  5. Maintain stock of clean beverage utensils.
  6. Seek and report on diner feedback regarding satisfaction with meals according to organisational policies and procedures.
  7. Report insufficient food or fluid intake to supervisor or health professional according to organisational policies and procedures and within scope of own job role.
Collect serving-ware and utensils after the diner has finished eating.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain an environment and atmosphere conducive to enjoyment of the mealtime for all diners.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check trays for foreign objects and report according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove items safely and return dirty serving-ware, utensils, beverage utensils and receptacles for cleaning.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain stock of clean beverage utensils.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek and report on diner feedback regarding satisfaction with meals according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report insufficient food or fluid intake to supervisor or health professional according to organisational policies and procedures and within scope of own job role.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with the food safety program.

  1. Read and follow the organisation’s food safety program.
  2. Maintain clean clothing and personal protective equipment and ensure personal hygiene and infection control requirements are met.
  3. Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures.
  4. Recognise and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.
  5. Maintain the workplace in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures.
  6. Maintain hygienic storage and select environmental conditions that avoid contamination of food.
  7. Handle food hygienically and in accordance with organisational manual handling procedures.
Read and follow the organisation’s food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain clean clothing and personal protective equipment and ensure personal hygiene and infection control requirements are met.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the workplace in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain hygienic storage and select environmental conditions that avoid contamination of food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle food hygienically and in accordance with organisational manual handling procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge